Seems to completely disregard basic physics and chemistry which determine whether baked goods work. The conclusions at the bottom underscore this, in things lik

Seems to completely disregard basic physics and chemistry which determine whether baked goods work. The conclusions at the bottom underscore this, in things like casually mentioning acidity, or the idea that you can't knead a high-hydration dough, or mentioning a "leavening ratio" of dry good without considering the other ingredients that will be modifying pH, mechanical action (mixing/kneading changing the result), cook time.... I'm a little shocked that people in the comments are calling this science.